Reduced Sugar and reduced oil vegan lemon blueberry bread?!
How can it even be possible? LOL
As many of you may already know applesauce,bananas and pumpkin are great oil replacers in many recipes.
And I am doing exactly that by making this entire vegan lemon blueberry bread with just four tablespoons of oil total!
That means that if you cut this loaf into eight slices it’s less than 1½ teaspoons of oil per serving!
With monk fruit sugar in place of half of the granulated sugar I am really asking for trouble!
Somehow I eat way too much when there is less sugar and oil in a recipe!
Also if you are staying low sugar you will probably want to omit the sugar glaze or use a powdered monk fruit sugar instead!
Alternatively this recipe also makes great muffins too!
Just fill the paper liners 3/4 full and bake for about 25 minutes or when springy to the touch when you gently press the centers
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Notes for Success:
Some variations to consider for this recipe just in case you don’t have applesauce, you can totally use mashed banana in the same quantities listed.
I prefer to freeze my super extra ripe bananas in their skins, so when I need one for baking I simply take it out, let it thaw and it will literally squeeze out of that skin in puree form!
Sugar free baking deserves a quick read
So be sure to check out my article with video tutorial so you can decide which sugar alternative works best for you!
Frozen berries are my choice in almost all my baking but you can use fresh just the same and I do not thaw them
Additionally you can switch out the berry too.
NOTE: The recipe listed below is for 2 loaves
If you don’t want to make 2 loaves be sure to carefully divide all the ingredients in half and then double check your math!
The most common reason for baking failures is incorrect math and measuring!
Yield: 2 loaves
Vegan Lemon Blueberry Bread
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Ingredients
For the bread/cake batter:
- Soy Milk 1½ cups (355ml)
- Lemon Juice 3 Tablespoons (45ml)
- Vanilla Extract 1 teaspoon (5ml)
- Lemon Zest from 2 large lemons (approx 4 teaspoons zest)
- Vegan Butter or Coconut Oil 8 tablespoons (113g)
- Applesauce ½ cup (113g) *see note above
- All Purpose Flour 3 cups (375g)
- Granulated Sugar ¾ cups (150g)
- Monk Fruit Sugar 1 cup (200g) *see notes
- Baking Soda 2 teaspoons
- Salt 1 teaspoon
- Fresh or Frozen Blueberries 2 cups
For the optional sugar glaze icing:
- Confectioner’s sugar 1 cup (120g)
- Lemon fresh squeezed Juice 1-2 tablespoons adjust as need for consistency
- Lemon Zest 1 each *optional for garnish
Instructions
- Melt the vegan butter or coconut oil and reserve
- Combine the soy milk with the lemon juice and then add the vanilla extract and the lemon zest, let stand to thicken for about 5 minutes.
- In a large mixing bowl combine the flour, sugar, baking soda and salt and whisk together to incorporate all the ingredients very well.
- Add the liquids: the mock buttermilk, vanilla and the melted vegan butter or oil and the applesauce and whisk smooth.
- Fold in the blueberries and then divide the batter evenly between your prepared pans.
- Bake immediately in a preheated 375°F oven for 10 minutes then turn the oven temperature down to 350°F for another 25 minutes.
- The loaves should be almost baked by 35-45 minutes but definitely check them at the 30minute mark just to be sure, as all ovens bake differently.
- I like to do the “toothpick” test to make sure there is no raw batter, if there is you will want to turn the oven down even farther to 300°F to continue baking all the way without risking over browning or drying of the edges of your bread.
- Cool the loaf pans on a wire rack until you can safely touch them with your bare fingers and then flip them out carefully to cool the rest of the way.
- Once the breads are completely cooled, whisk together the confectioner’s sugar with the lemon juice to smooth.
- Pour over the bread and then zest a lemon over top. *Obviously if you are keeping this bread low sugar you will omit this glaze OR use a powdered monk fruit sugar glaze
Grease TWO standard loaf pans (9″ x 5″ x 4.5″) and preheat your oven to 375°F
If you do not want to make 2 loaves of this bread just divide all the ingredients by half and double check your math! The most common reason for recipe failure is incorrect math & measuring!
Notes
Lemon Blueberry Bread will stay fresh at room temperature for up to 2 days. I would not leave it sit out for longer as it could risk getting moldy quick.
If it last longer than 2 days put it in the refrigerator loosely wrapped for up to 1 week
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